You Have Been Defrosting Meat Wrong Your Whole Life: This Scientist Shows The Easiest Way To Defrost Any Food

Susanne Ekstedt, who works in the food and biscience unit of the SP Technical Research Institute of Sweden, claims that we’ve been defrosting food wrong all along.

If you think the safest way to defrost food is by leaving it in the fridge to slowly thaw, then think again.

According to Ekstedt, the quickest and the safest way to defrost food has been known by scientist for a long time, while it is mostly confined to the food industry.

In the interview for Science Nordic, Ekstedt explained the best way to defrost meat. She made the discovery after experiments with freezing and then defrosting different foods.

In order to thaw frozen meat or fish properly, put it in a freezer bag to keep water out, and then place into a bowl of cold water. The food will then thaw quickly, as water conducts heat more effectively than air, which hastens the process. Putting in cold water will prevent bacteria to grow.

The method follows the same principle for freezing food: that it should be done as quickly as possible.

The faster food is thawed, the better it tastes. Moreover, water conducts heat better than air.


Bjørg Egelandsdal, a professor at the Norwegian University of Life Sciences in Norway, supported Ekstedt’s recommendation. According to Egelandsdal, the method of thawing food in the fridge has never been based on a good scientific evidence.

In case you’re defrosting food in the microwave, do not be surprised to hear that that also a wrong method.

For microbiologist Per Einar Granum, of the Norwegian University of Life Sciences, defrosting food in the microwave is also a mistake.

He says if you are going to use the meat in a casserole or stew, thawing it in a microwave can be acceptable, because the meat will later become tender as it cooks.

But if you plan to grill your meat, forget the microwave. Even if you use the “thaw” program, it is “a little too brutal for the meat,” he says.

Read the Norwegian version of this article at

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